2) Whisk the butter , caster sugar and eggs with an electric hand whisk until pale and light. add the dry ingredients and the milk and whisk again to combine – it will seem runny but don’t worry it will work!!

3) Spoon into the dish and smooth the surface meanwhile boil the muscovado sugar , cocoa , and 200ml of water for 1 min until smooth, remove from the heat and add the rum , then pour this over the cake mix .

4) Bake for 10 mins then scatter over the hazelnuts and cook for a further 15 to 20 mins until the pudding is slightly springy to the touch. Leave for 10 mins and serve with creme fraiche or icecream.